3 tbsp light olive oil
5 shallots, peeled and very finely chopped
2 garlic cloves, crushed
4 tbsp seasoned flour
4 chicken leg portions
120ml white wine
300ml chicken stock
1 tbsp chopped preserved lemon
85g watercress, roughly chopped
25g butter, cut into small cubes
Salt and ground black pepper to taste
Heat 1 tbsp of the oil in a large frying pan and fry the shallots for five minutes until softened but not coloured. Add the garlic and cook for a minute. Transfer the mixture to a bowl.
Place the seasoned flour in a shallow dish. Coat each chicken portion with the flour. Heat the remaining tbsp of oil in the frying pan and brown the chicken for three or four minutes each side. Add the onion and garlic mixture and the white wine, and reduce by half. Add the chicken stock and preserved lemon, cover and simmer for 25 minutes.
Stir in the watercress, taste and season with a little ground black pepper. Stir in the cubes of butter one at a time until melted into the sauce. Serve each person with a chicken portion coated in the sauce with new potatoes and a mixed salad.